50g Lurpak® Unsalted Butter
250ml full cream milk
1 tsp ground cardamom seeds
425g plain flour
7g instant dried yeast
60g caster sugar
Pinch of salt
1 egg, lightly beaten
Olive oil (for kneading and greasing bowl)
75g Lurpak® Unsalted Butter
50g dark brown sugar
2 tsp ground cinnamon
1/2 tsp salt
100g caster sugar
100ml warm water
225g icing sugar
2-3 tbsp boiling water
Put the milk and cardamom in a small pan and bring to the boil. Remove from the heat and stir in the Lurpak® butter. Leave for a few minutes until the mixture is lukewarm.
Mix the flour, yeast, sugar and salt in a large bowl. Make a well in the centre and mix in the egg. Then slowly add the warm milk mixture to make a soft dough (you may not need all of the milk).
Knead for about 5 minutes on a lightly oiled work surface. Place in an oiled bowl, cover and leave in a warm place to rise for 30 minutes.
Meanwhile, make the filling by mixing all of the ingredients until soft and spreadable. After the first rise, roll the dough out on a lightly floured surface into a rectangle about 35x25cm.
Smear the cinnamon filling all over the dough, then roll the dough up tightly like a Swiss roll. Cut the rolled dough into nine even sized pieces and place on a baking tray. Cover and leave to prove for another 30 minutes, or until the dough has doubled in size.
Preheat your oven to 200°C/180°C fan and bake the rolls for 25 minutes until golden brown.
Whilst your buns are in the oven, make the sugar syrup by placing the caster sugar and 100ml warm water into a small saucepan. Cook over a gentle heat until the sugar dissolves, then turn up the heat to boil for 1 minute. As soon as the buns come out of the oven, brush with the syrup.
Sieve the icing sugar into a bowl. Add 2 tbsp of the boiling water and begin to mix with a wooden spoon. Add more of the boiling water, a little at a time, until the mixture is the consistency of double cream. Mix well until there are no lumps and drizzle over the buns.